Tag - pork

North Eastern Thailand

North Eastern Thailand
North Eastern Thailand
North Eastern Thailand
North Eastern Thailand

North Eastern Thailand is better known as Isan – also written as Isaan, Isarn, Issan, or Esarn. There are 19 provinces in Isan, but only a few receive interest from tourists, which is a shame as this is a great part of Thailand to relax, wander in nature and get to know the friendly and welcoming people.

Isan covers an area of 160,000 km and much of the land is given over the farms and paddy fields as agriculture is the main economic activity. The region of Isan has a strong, rich and individual culture. Examples of this can be found in the folk music, called mor lam, festivals, dress, temple architecture and general way of life.

The main regional dialect is Isan, which is actually much more similar to Lao than central Thai. Unfortunately, because the rainfall is often insufficient for crops to grow properly, Isan is the poorest region of Thailand, and many people leave the province to seek their fortunes in the bustling metropolis of Bangkok.

The average temperature range is from 30.2 C to 19.6 C. The highest temperature recorded was a sweltering 43.9 C, whilst the lowest was a freezing -1.4 C. Unlike most of Thailand, rainfall is unpredictable, but it mainly occurs during the rainy season, which takes place from May to October.

Although completely unique, Isan food has adopted elements of both Thai and Lao cuisines. Sticky rice is served with every meal and the food is much spicier than that of most of Thailand.

Popular dishes include:

som tam – extremely spicy and sour papaya salad
larb – fiery meat salad liberally laced with chilies
gai yang – grilled chicken
moo ping – pork satay sticks

Isan people are famous for their ability to eat whatever happens to be around, and lizards, snakes, frogs and fried insects such as grasshoppers, crickets, silkworms and dung beetles often form a part of their diet.

Both men and women traditionally wear sarongs; women’s sarong often have an embroidered border at the hem, whilst those of the men are chequered. Much of Thailand’s silk is produced in Isan, and the night markets at many of the small towns and villages are good places to find a bargain.

There is no major airport in Isan, but the State Railway of Thailand has two lines and both connect the region to Bangkok. This is also a good place to enter Laos via the Thanon Mitraphap (“Friendship Highway”), which was built by the United States to supply its military bases in the 1960s and 1970s. The Friendship Bridge – Saphan Mitraphap – forms the border crossing over the Mekong River on the outskirts of Nong Khai to the Laos capital of Vientiane.

Eating Your Way Through Bangkok

Eating Your Way Through Bangkok
Eating Your Way Through Bangkok

Whether you are visiting Thailand for the first time or have been living there for longer than you can remember, there is always something new, interesting and exotic to experience. What has always been the most dear to me is the multitude and availability of local dishes and cuisines (both traditional and fusion style) that really express Thailand’s culture and the Thais flavor and attitude towards life.

The Misnomer of Street Food: So often when I host an overseas visitor they are amazed at the sheer number of people eating on the street asking me “How safe is it really and do people get sick?” If you’ve been to India, then eating fresh fruits, noodles, grilled chickens and other curiously looking meats from the street vendors in Bangkok is nothing. I’ve been eating from food stalls/street vendors/push carts for years and find that dining in this manner is no more dangerous than eating in a restaurant except for the fact that you are eating in plastic chairs, perhaps share a table with another hungry patron or breath a little exhaust from passing cars here and there; but generally the food is fresh, well prepared, very tasty and overall fairly safe to eat-street vendors don’t like to carry a lot of over-head; most cannot afford to so everyday they go to the fresh markets buying only the amount of ingredients that they anticipate using in a given day; very seldom do they store meats and vegetables like a restaurant.    
     
When trying to decide which food stall to eat from (as there are many to choose from) it’s best to observe where the locals eat (of course using your judgment to a certain extent) and if there is a line, a lot of chaos, and definitive smells that draw a curious sense and hunger; then you are probably at the right place.

Sukhumvit Soi 38 has a plethora of street vendors hawking various dishes such as Moo Grob (crispy pork belly with Chinese broccoli, chili and oyster sauce), Ca Pow Gai (Thai Basil Chicken Fried Rice), and Kuaytiaw Raat Naa (Fried Noodles with Pork & Vegetable Gravy) among others-my favorite is Ba Mee Puu (Egg Noodles with Crab) served from a push cart about 20 meters on the right hand side of Sukhumvit Soi 38 when coming from Thonglor BTS. At the corner of Soi Convent and Silom road (Friday and Saturday nights only) P’ Uan (meaning fat in Thai; not to be construed in a negative sense as in the western culture) serves up the best Moo Ping (Pork Thai Barbecue) in Bangkok-the pork is grilled and caramelized to perfection where the robustness of each bite intensifies leaving you not just tasting the Moo Ping, but experiencing it.

My Pad Thai and Noodles: The first meal that many Bangkok “first timers” order is either Pad Thai or Fried Rice as they want to compare these dishes to the familiar dishes that they get in their own home country (an normally associate these dishes as not being too spicy). Pad Thai is made up of stir-fried rice noodles with eggs, fish sauce, tamarind juice, and a combination of bean sprouts, shrimp, chicken, or tofu; for a slight variation of Pad Thai from the traditional sense, I recommend Pad Thai Thip Samai (Salaya, Puthamonthon, Nakornpathom, Bangkok, (0) 81630 6444); established in 1966 that serves two definitive dishes such as the Pad Thai with large prawns enclosed in an egg omelet (Pad Thai Kai Ho) or the Pad Thai Song-Krueng where the Sen Chan or grass noodle can be laced with crab meat, ground cuttlefish and/or sliced mango.

Located in Pranakorn, Somsrong Pochana’s kitchen creations originate from the Sukhothai Province serving Sukhothai noodle consisting of BBQ pork with green sprouts in the noodles and delicately sprinkled with dried chili’s for taste and intensity—for a less spicy flare the Thai Spaghetti with coconut milk, pineapple, & dried shrimp (Kanom Jeen Sao Nam) is a safe bet. Soi Watt Sangwej (Opposite Sangwej Temple), Pra Atit Rd., Pranakorn Bangkok, (0) 2 282 0972.
If you like Duck and happen to be in the Phaholyothin area, a must try is the Steamed Duck Noodles at Yothin Duck Noodles food stall (#1301 Soi Paholyothin 11 (beginning of the Soi), Paholyothin Rd., Bangkhen, Bangkok, (0) 2 278 1738) where the duck meat effortlessly falls off the bone releasing the succulent juices and natural ripeness of the duck.

Don’t Be Scared – Just Eat it!: Bangkok has lots of hidden delicacies and interesting cuisines that are often overlooked as newcomers and veterans of Bangkok tend to stick to the same restaurants over and over again. There is so much great food out there to be eaten that I encourage everyone to venture away from the more touristy areas into the more unknown or ‘less frequented by foreigner ones.’ Talk to locals, people watch, read online reviews, get yourself lost in China town. Whether you have a strong passion for food or just like to enjoy a good meal, get out and do a little exploring. You won’t like everything you taste as you’ll have good meals and bad meals, but who cares-it is all part of the experience! The main thing is that you have fun and learn a lot about the Thai culture, people and food along the way.

The above are just a few examples of some places to enjoy while dining in Bangkok. For more information visit www.PekoPiko.com featuring Bangkok’s Best Restaurants, Street Food and Hidden Cuisines along with restaurant information, user reviews, and saver promotions-everything you need to guide you on Where to Eat and What to Eat in Bangkok. If you like what you’ve read above I recommend PekoPiko’s ‘Old Bangkok Eateries’ section for other similar restaurants.

Written By Jason Buckalew, Bangkok Foodie Photos By Pukky Churuphant.

Food and Drink in Malaysia

Food and Drink in Malaysia
Food and Drink in Malaysia
Food and Drink in Malaysia

Malaysia is a great place for people who love to eat and experiment with food. There are a wide range of Malay, Chinese and Indian dishes available through the country and some interesting mixtures of culinary styles. As you travel through Malaysia, look out for regional specialities and try to experience the full range of Malay cuisine.
Hawker stalls and coffee shops are good places to find a cheap and tasty meal. Hawker stalls tend to be very clean and open until late in the evening. Curry dishes and other meals in western style restaurants, while seafood restaurants serve fresh fish prepared in the Chinese style. For western food, head to the shopping malls, where you will usually find a large food court with a number of well known fast food restaurants.

Here is a selection of the numerous dishes you will find on your travels in Malaysia:

Nasi lemak – the most common Malaysian breakfast dish consists rice cooked in light coconut milk with anchovies, peanuts, a slice of cucumber and a little chilli.

Rendang – usually made with beef, this dry curry dish consists of stewed meat in a spicy curry paste.  

Chilli crab – a whole crab is covered with a generous amount of sticky, strong chilli sauce.

Laksa – this dish varies from place to place but is basically a coconut both with seafood or chicken.  

Bak chor mee – this noodle dish is cooked in a chilli-based sauce with minced pork, fried anchovies, vegetables and mushrooms.

Popiah – these delicious spring rolls can be either fried or raw. Filled with boiled turnips, fried tofu, fried shallots and garlic, chopped omelette, chopped stir fried long beans, there is usually a sweet chilli sauce to dip them in.  

Hainanese chicken rice – usually found on street stalls, this steamed chicken dish is served with special gently spiced rice and tasty ginger.

Bubur cha-cha – a traditional Malay desert with cubed yam, sweet potato and sago added to coconut milk soup.

Kuih – this sweet desert is made with coconut milk, coconut flesh and either glutinous rice or tapioca. It is often made into cute and colourful designs.

Avoid drinking tap water and drinks with ice in Malaysia. Bottled water is cheap and easy to find.  

Coffee – known as kopi – and tea – teh – are both popular and tasty drinks in Malaysia as well as a local variation known as teh tarik. Tea and coffee usually comes hot, with condensed milk to sweeten it. If you don’t want milk ask for teh o, while teh ais will get you iced milky tea.
Also popular is a drink known as kopi tongkat ali ginseng, which is a mixture of coffee, a local aphrodisiacal root and ginseng served with condensed milk.

Despite being a predominately Muslim country, alcohol is widely available throughout Malaysia. Beer and other alcohol can be bought in bars, restaurants and 7-11 shops. The local brew is tuak, which fermented rice wine that comes in many forms. Usually served lukewarm, tuak is often flavoured with sugar or honey.

Essential Beer Snacks

  It doesn’t take visitors to the Kingdom long to find out that there’s a lot more on the menu here than Tom Yam Gung (Spicy Lemon Grass Prawn Soup) or an often life saving early morning Pad Thai (Thai Noodle Dish) from along KSR. However, while knocking down a few medicinal cold ones on KSR this weekend, I noticed the trouble is that unless it can be seen cooking or there is a picture of some food for visitors to point to, many great Thai beer snacks and dishes are never experienced.
Tom Yam Gung
  It doesn’t take visitors to the Kingdom long to find out that there’s a lot more on the menu here than (Spicy Lemon Grass Prawn Soup) or an often life saving early morning

som_tamHowever, while knocking down a few medicinal cold ones on KSR this weekend, I noticed the trouble is that unless it can be seen cooking or there is a picture of some food for visitors to point to, many great Thai beer snacks and dishes are never experienced.

So what are the Beer Essentials? Well we’ve had a think and have come up with our six of the best most commonly ordered bar food; both veg and non veg, to go with the laughing liquid of your choice.

Som Tam (Spicy Shredded Mango Salad) (veg) is made two ways. Som Tam Boo (with small crabs) and is a little sour or Som Tam Tai (with small dried shrimp) which is sweet.

Both are usually very very spicy (if you don’t ask for non spicy) and served cold with raw vegetables and Khao Neo (Sticky Rice). A truly great tasting Thai snack that goes well with just about anything.

moo_yangYam Moo Yang (Grilled Pork Salad) (non veg) 
A more western looking salad dish again made spicy (if you don’t ask for non spicy – “Mai Pet”), occasionally served warm and eaten on its own. Goes down a treat and can be made with beef or chicken as an alternative.

Gai Pad Med Mar Muang (Chicken & Cashew Nuts) (non veg)
A dish of small deep fried chicken pieces with spring onions, cashews and sun dried chillies (not spicy) served hot. Compliments any of the above salad dishes really well.

nua_thodMoo / Neua / Gai Thod (Deep Fried Pork, Beef or Chicken) (non veg)
A dish as simple as it sounds. Your choice of either deep fried pork, beef of chicken, not spicy at all, served hot and usually with a sweet chilly dip. A quick excellent snack to have with a cold beer and always tastes like more!

Yam Pla Duk FooPla Duk Foo (Deep Fried Shredded Catfish Salad) (Vegish)
Yeah, sounds a little over the top, but believe me once you’ve mixed up the traditional looking salad with the shredded cat fish and sauce, it’s a taste explosion that’s quite unique. It can take a short while to prepare, but its well worth the wait. Usually served cold, in large portions. A great dish to share with a friend.
 
moo_gai_manowMoo/ Gai Manow
(Grilled Pork/ Chicken in Lime, Chilli & Garlic) (non veg)
Commonly ordered with lean cuts of pork, but chicken breast cuts are a great alternative. Served warm with a few raw fresh vegetables, made a little spicy (if you don’t ask for non spicy – “Mai Pet”) and eaten just as it comes. A popular dish found on many Thai tables!

So there you go. The above are just a few Thai delights that you may well be missing out on, and at around 100 Baht a dish they’ll meet anyone’s budget. Enjoy.

And remember…

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